Herbed White Bean Pecan Pâté
This pâté has a deep, earthy flavor that just tastes like Fall to me! It's great either cold on crackers or spread on warm baguette. I think it would be especially tasty en croûte (wrapped in pastry, preferably puff pastry) and baked - maybe drizzled with some gravy, delicious!
- 1/2 cup Pecans
- 1/2 tsp fresh ground Black pepper
- 5 tbsp Water
- 2 cups cooked Navy Beans
- 1 tsp Toasted Sesame oil
- 1/2 tsp Rosemary, crushed
- 1/2 tsp Marjoram
- 1 Garlic clove
- 1/2 tsp Sea salt, plus more to taste, if desired
- 2 tsp dry rubbed Sage
- 1 tbsp Olive oil
- Place the pecans in a dry 6-cup food processor and pulse until ground. Add remaining ingredients and blend until completely smooth, stopping and scraping down the sides as needed. Place in fridge at least 30 minutes before serving.